Task Force Chef de Cuisine

Olympia Hospitality•Portland, ME

About The Position

Olympia Hospitality Task Force Chef de Cuisine We are seeking a high-energy, mobile culinary leader to serve as a Task Force Chef de Cuisine . In this role, you will deploy to various properties within our portfolio to stabilize operations during transitions, high-volume periods, or staffing gaps . You are a "hands-on" expert who leads by example, ensuring culinary excellence and financial efficiency wherever you are assigned . This is a premier opportunity for a culinary leader who craves variety and high-impact work without being tied to a single location . You will earn a competitive weekly rate of $1,850–$2,000 while enjoying a unique lifestyle that balances periods of high-intensity leadership with independent downtime between assignments . As a "cultural ambassador," you’ll have the autonomy to stabilize kitchens, mentor new talent, and leave a lasting mark on diverse operations across the country . Compensation & Schedule Weekly Pay: $1,850 – $2,000 per week . Structure: Project-based deployments followed by independent downtime . Flexibility: Requires regular travel and the ability to work nights, weekends, and holidays . About the Company: Olympia Hospitality is a leading hospitality management company with a growing portfolio of hotels and resorts across the country. We are committed to delivering exceptional guest experiences through personalized service, innovative technology, and operational excellence. Our team is dedicated to creating a positive and engaging work environment where employees can thrive and reach their full potential. The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.

Requirements

Experience: Minimum 2 years of kitchen management in high-volume settings
Skills: Proficiency in POS systems, Microsoft Office, and inventory software
Attributes: Strong problem-solving skills, composure under pressure, and a "can-do" professional attitude
Requirements: Must be authorized to work in the U.S. and pass a background check

Responsibilities

Operational Leadership: Supervise all kitchen operations, including banquets and dining, to ensure quality and consistency
Financial Management: Manage food costs, labor productivity, and inventory to meet budgeted expectations
Team Development: Lead, hire, and train local staff, fostering a growth-oriented culture
Safety & Compliance: Maintain 100% compliance with health, food safety, and OSHA regulations
Administrative Oversight: Manage payroll policies, production forecasts, and equipment maintenance

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